We got a pumpkin from the farmer’s market with plans of making a pumpkin pie. Last year in the dorms, we made a pumpkin pie from an actual pumpkin. Nobody believed that we could do it. They all told us to buy canned pumpkin instead. Sarah’s grandma even told us that it would turn out green.
Buuuuuuuut it turned out great! We used a pre-made crust last year, however, so this time around we wanted to make the crust ourself. We used Oh She Glow’s gluten free pecan pie crust recipe.
As you can see, it turned out great. A little burnt around the edges, probably because we used a cast iron since we had nothing else to bake it in, but it tasted amazing, especially with our favorite brand of froyo! Seriously, go buy some. It’s fairly cheap and healthier than ice cream. Although we obviously have no problem with consuming ice cream responsibly.
And that’s not all! We used our extra pumpkin puree to make pumpkin chili.
We even saved and roasted the pumpkin seeds to top off the chili.
It tasted pretty good, but not pumpkin-y enough. Next time we will just have to buy a bigger pumpkin…
You may be wondering what we did with the extra slices of pie. We did, of course, share with our roommates, but the last two pieces became part of the most amazing breakfast ever: pumpkin pie and oatmeal. Everything in moderation.
I love how a small pumpkin can go a long way. Looking forward to more and more squash at the farmer’s market and more and more squash cooking! Happy fall!